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Peanut Butter Today's Recipe of the Week is something you may have ordered for dessert at a late night diner. It's Frozen Peanut Butter Pie, and except for the cookie crust, it doesn't require cooking in your oven. We made and photographed ours in a chocolate cookie crumb crust, so we've included the recipe for that as well.

Today, August 27, is Lyndon Baines Johnson's birthday, and in Texas this is an official state holiday. In honor of this, we present his favorite chili recipe: Pedernales River Chili.

You are reading our Recipe of the Week newsletter. In 2015 our main monthly newsletter will feature brand new recipes that we add to the website. If you do not already receive our monthly newsletter, subscribe here.

Here's a frozen peanut butter pie that's a staple of late-night restaurant menus. This recipe is from Sidney Carlisle's article on frozen pies. Feel free to mix in some crunchy peanut butter to add a little extra bite.
  • 1 package (8 oz.) cream cheese, softened
  • 1 cup creamy style peanut butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup whipping cream, whipped
  • 1 9-inch graham cracker or chocolate cookie crumb crust
Combine the cream cheese and peanut butter in the large bowl of a mixer. Beat together until smooth. Gradually beat in the sugar. Add the vanilla. Use a spatula to fold in the whipped cream until well blended. Spoon the filling into the crust.

Freeze at least 4 hours. Remove the pie from the freezer about 20 minutes before serving. Return any leftover pie to the freezer.

This pie tastes even best in a Graham Cracker Crust or a Chocolate Cookie Crumb Crust.

Recipe editor

The serving dishes in our photograph are Fiesta dinnerware.

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